Shepu (Dill) Bhaaji

We all are told greens are good for you. I try to include it in our everyday diet. More than spinach, I like Dill leaves, Fenugreek leaves. If you are looking for greens other than Palak, try this Konkani style Shepuchi Bhaji. 

Dill is known as Shepu in Marathi and Sabasgi Soppu in Kannada. Dill has a peculiar aroma. This is the way my Mom makes and I love it with Bhakri.

Ingredients:

Dill/Shepu/Sabasgi - a bunch
Chana Dal/Split Chickpeas - 1/4 cup (optional)
Onions - 2 medium
Cumin/Jeera Seeds - 1/4 tsp
Green chillies - 6

Garlic - 5 cloves

Salt

Oil

How to cook Shepu or Dill leaves Bhaji:

• Soak chana dal in water for 20 - 30 minutes. If you soak it longer, it will take lesser time to cook.
• You can also use Mung Dal instead of Chana Dal. If you are not a fan of lentils, use diced potatoes. Potatoes blend well with any other vegetable.
• Crush the garlic cloves and medium chop the onions. Pick the dill leaflets and tender stems. Wash them well. Roughly chop the leaves and finely chop the stems.

• Heat about 2 tbsp oil in a kadhai/wok and add cumin seeds, crushed garlic. When the garlic turns slightly brown, add onions. Saute onions till soft.
• Now add soaked and washed dal. Also, 1 cup water and cook it covered. Keep checking after every 5 minutes. Add more water if required. Do not add salt while cooking dal.
• You can pressure cook washed dal with about 1/2 cup water as well. For pressure cooking chana dal, you don't need to soak dal.
• After dal turns soft, add chopped dill, lengthwise slit green chilies and cook it covered. Dill leaves will start wilting. Lastly, add salt and sauté till all the moisture is lost. At this point, you can also add 1/4 tsp garam masala or any spice mix.

Serve Shepu bhaaji with chapati or rice bhakri.